Bacon makes everything better – that’s why we’re making a bacon and garlic herb compound butter for steak night.
This is one of the best bacon butter recipes you can make and it’s an easy way to take your steak game to the next level. This easy recipe takes about 10 minutes to make and it’s jam packed with simple ingredients like soft butter, crispy bacon, garlic and fresh herbs.
Choosing your steak
Steaks are one of the most classic things to grill up all year round. There are a ton of different cuts available and at the end of the day, it’s your preference that matters the most.
For me, ribeyes are hands down one of the best steaks you can buy. They’re thick, well marbled and full of rich beefy flavor. When I’m choosing my steak, I always consider how much time I have to cook it. If I have enough time, I am almost aways going to do a reverse sear on a thicker cut steak. It’s nearly flawless and it has a ton of flavor when cooked properly.
Cooking a steak hot and fast over direct flame is also a great way to cook the steak. You just want to make sure that you keep flipping the steak every minute until you have some great crust and the internal temperature has reached your preference.
One of my other favorite cuts of steak to cook is a filet mignon. They are not as marbled, but they are one of if not the most tender cut of steak you can get. Top it with this savory compound butter for the best bite.
Ingredients you will need for bacon and herb compound butter
Protein: Ribeye steak
Compound butter: Bacon, rosemary leaves, thyme, green onion, garlic cloves, lemon juice, lemon zest and unsalted butter
Seasoning: SPG (Salt, pepper, garlic powder blend)
Wrapping the butter: Plastic wrap, parchment paper or wax paper
You can also add grated parmesan cheese to the butter for additional flavor. Feel free to add any of your favorite herbs when making your own butter.
How to make bacon and garlic herb compound butter
Season your steak
Begin by selecting your favorite cut of steak. I chose a thick cut ribeye from Hy-Vee because they have a lot of great marbling which means flavor!
Pull your steak out of the fridge 30-45 minutes prior to cooking which will help it come closer to room temperature. Season it up with your favorite steak seasoning – I am using a SPG blend which is more basic, but works great on a steak.
Roasted garlic and bacon
While the steak is sitting out, begin making the roasted garlic by cutting the top off of the head of fresh garlic. Add a tablespoon of olive oil and some salt and pepper to the raw garlic. Wrap it up in aluminum foil cut side down then place it in the oven or air fryer at 350°F for 30 minutes. This is a delicious way to add some great roasted flavor to the butter.
At the same time the butter is roasting, fry the bacon in a pan over medium heat until crispy. remove the cooked bacon from the pan then place it on a paper towel to absorb any excess bacon fat.
I am using my MEATER probe to watch my internal temperatures during my cook. I am looking to end with a perfect medium rare which is an internal temperature of 135°F.
Smoking the steak
Next, get your grill started and ready for set for indirect cooking. I am going to reverse sear this steak which means I am going to smoke it first, then sear it at the end over some direct flame. For this cook, I am smoking with cherry wood because I love how cherry wood gives a sweet smoke flavor to the large piece of beef.
Take your green onions and place then over direct heat for a couple of minutes. Once they have some char on the outside, remove them from the grill. This will add depths of flavor in the compound butter.
Place the ribeye indirectly on the smoker and let it smoke at 225°F for 45 minutes. This will cook the steak slowly and add some amazing flavor from the smoke.
Assemble the bacon and garlic herb compound butter
While the steak is smoking, begin making your compound butter. In a medium-sized bowl combine: softened butter, crispy bacon, roasted garlic, rosemary, thyme, green onions, lemon juice, salt, black pepper and crushed red pepper. Using fresh herbs will provide the most flavor, but you can also use dried herbs if you are in a pinch.
Thoroughly mix all of the combined ingredients, then place them in a large piece of plastic wrap then roll it into the shape of a log. Place it in the fridge for 15-20 minuntes until it hardens then cut into slices.
The final steps
Once the steak reaches an internal temp of 115°F, remove it from the grill and turn your grill to high heat. Remove the MEATER probe, then seat it over direct heat on both sides.
Remove the steak from the grill once it reaches an internal temperature of 128°F. For this part of the process, I monitor the internal temperature with my ThermoPro instant read thermometer.
Place 1 or 2 slices of the bacon compound butter on top of your steak and let it rest for 15 minutes. As the steak rests, it will heat the butter up and make it melt. Once the butter has softened, spread the flavor evenly across the whole steak.
Slice the juicy steak against the grain for the most tender bite and enjoy!
This would also be super delicious son prime rib, warm bread or you can make a bacon garlic bread out of it.Print
- Ribeye Steak
- 4 slices of bacon
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp green onions
- 1 head of garlic
- 1 stick unsalted butter
- 2 tbsp SPG (salt, pepper, garlic blend)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper
- Season the ribeye with salt, pepper garlic blend on all sides
- Char the green onions then place the steak on the smoker at 225°F for 45 minutes
- Assemble compound butter by combining in a bowl: butter, crispy bacon, roasted garlic, rosemary, thyme, green onions, salt, pepper, crushed red pepper.
- Mix the ingredients then place in plastic wrap and roll it into a stick of butter. Place in the fridge for 15-20 mins until it hardens then cut into slices.
- Once the steak reaches an internal temp of 115°F, sear it over direct heat on both sides.
- Remove it from the grill once it reaches an internal temperature of 128°F
- Place 2 slices of the bacon compound butter on top and let it rest for 15 minutes.
- Slice against the grain and enjoy every single bite!
- Prep Time: 15 minutes
- Cook Time: 1 hour